National Ravioli Day … oh I am so there. Gawd do I love ravioli, and hey! They aren’t all that hard to make.
But even if you don’t make your own, there is so much more to ravioli than a can or frozen. Consider some of these possibilities … but first, do yourself a favor and don’t even consider buying canned ones. If you begin with the frozen un-sauced ones your options are legion. They make excellent appetizers. Deep fry them and serve on tooth picks with your choice of sauces. Put them in soups. Boiled ravioli are excellent in salads, and when using as an entrée, think outside the box. Think beyond red. They are superb served simply with garlic sautéed in olive oil. Sprinkle liberally with grated Parmesan. Try adding a can of chopped black olives to the garlic and oil concept. Sautéed garlic, chopped fresh tomatoes and fresh basal with Parmesan is excellent. For added depth, add a few fennel seeds that have been crushed.
Ravioli are great with pesto sauce. Ravioli tossed with sautéed garlic and mushrooms, oh yummers; of course with a sprinkling of Parmesan! I think it’s the law…
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